People who like falafel tend to go to ridiculous lengths in search of the perfect specimen. Maher Chebaro, the Lebanese-born chef of Falafill, spent five years eating every falafel he could get his hands on, from Lebanon to Syria and Jordan to Egypt. “Then I spent a lot of time getting the ratio of the spices, herbs, and onions right,” says Chebaro, formerly of Souk in Wicker Park. You can find the result of his research at his tiny counter-service spot in Boys Town. 3202 N. Broadway; 773-525-0052.
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